Al-Mashatih (Ramadan Flatbreads)

Ingredients

• 2 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon yeast
• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 3/4 cup warm milk
• Sesame and nigella seeds for the top
• For more breakfast pastries try: Whole Wheat Toast Bread
• For making shanklish to accompany Mashatih, see this detailed recipe:

Method

1. Knead all the ingredients together for at least ten minutes.
2. Shape the dough into a ball.
3. Place the Mashatih dough in an oiled bowl and brush the dough with oil as well.
4. Let it rise well for at least two hours or longer depending on the weather.
5. Roll the Mashatih into elongated shapes to get the traditional form.
6. Place the dough on a baking tray and mark it with your fingers to make small circular indentations on the surface.
7. Sprinkle sesame and nigella seeds on top, then let rise again for about half an hour to an hour depending on the weather.
8. Bake in a preheated oven until cooked and golden.
9. Serve the Mashatih with labneh, cheese, zaatar, jam or other accompaniments as desired.